Print: Spinach Salad with Curry Vinaigrette

This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.

Prep

22 min

Cook

76 min

Servings

Difficulty

Hard

Ingredients

0.25 pounds slab bacon
1 tablespoon curry powder
3 tablespoons red wine vinegar
1 tablespoon prepared Dijon-style mustard
9 tablespoons vegetable oil
salt and pepper to taste
12 cups flat leaf spinach - rinsed , dried and stems removed
12 freshs mushrooms , sliced

Instructions

1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/spinach-salad-with-curry-vinaigrette